Tomato and Pumpkin Soup with Egg 😊😊

 Tomato and Pumpkin Soup with Egg 😊😊

Ingredients

1 kg of tomatoes

1 onion

1 leek

2 garlic cloves

1 c. olive oil soup

1 c. of butter soup

250 g pumpkin

2 potatoes

7.5 dl of water

4 eggs

1 sprig of mint

1 pinch of sugar

1 chicken bouillon cube

100 ml of cream

Preparation

Chop the onion, garlic, leek and sauté.

Add the water, the Cube of Chicken, the pumpkin and the potatoes cut into cubes.

Cook everything over low heat for 15 minutes, with the pan covered.

Mix the tomato without skin or seeds and let it cook a little longer.

Make a puree with the hand blender and incorporate, stirring, the cream

Season with salt, pepper and sugar.

Crack the eggs one by one into a bowl, pour them into the boiling water and poach them for 3 to 4 minutes.

With a slotted spoon, remove the poached eggs and place them in the soup.

Pluck the mint leaves from the stalk, wash them, dry them and add them to the soup before serving.